Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 256

Prepare the chicken as directed in the last recipe. Fry half a pound of bacon, sliced thin. When crisp, but not burned, strain off the fat and return to the pan. Keep the bacon hot while you fry the chicken (prepared with egg and cracker dust) in the fat, turning twice. Should there not be fat enough, add dripping or cottolene or other fat. When done, arrange upon a hot dish and garnish with the bacon.